This is a great little quiche which is really easy to make and really tasty too. Great with lazy summer salads for supper in the garden.
Ingredients
For the pastry...
280g plain flour & 140g cold butter
or.... use a ready made pastry case or ready rolled shortcrust pastry
For the quiche...
1 small tub of cherry tomatoes
284 ml double cream
50g parmesan cheese
2 eggs
Fresh basil
Method
Make the pastry if using by rubbing the cold butter into the flour until like breadcrumbs and then add water to mix until it becomes a pliable ball. I do this in the food processor as I am lazy and hate getting my hands dirty.
You should then wrap the pastry in cling film and leave it to cool in the fridge. I am too lazy and unprepared for that so I just use it straight away. Roll it onto your quiche dish and prick with a fork. Bake blind for 20 minutes at 180 degrees then remove baking beans and paper and bake for another 20 minutes.
To make the filling chop the cherry tomatoes in half and sprinkle with olive oil and salt. Pop in the bottom shelf of the oven whilst the pastry case is baking blind. Remove them once the pastry case is cooked (25 minutes).
Layer the tomatoes on the bottom of the pastry case. Mix together the cream and the eggs and shred the basil and add to the mix, season and pour on top. Sprinkle over the parmesan cheese and decorate with a couple of basil leaves.
Cook in the oven for 20-25 minutes until golden brown on top.
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